Back of the Box
It seems to me that back in the 50s was the hey day of recipes from the wrapper on the product that was the featured ingredient. I remember my mother fixing a lot of "stuff" from recipes that she found on the back of Campbell's soup cans. Of course we all know that the best chocolate chip cookies come from the recipe on Nestle's Toll House semi-sweet chocolate chips' bag. (Even I used that one exclusively until I found Clementine's recipe which I will share right here with you!)
A fun site is this one:
http://www.backofthebox.com/
Take a minute and look through the site and tell me if you don't think that the recipes are a little "dated"? I have noted this recipe because it sounds wonderful even though we don't eat American cheese much these days.
Old English Cheese Spread
A fun site is this one:
http://www.backofthebox.com/
Take a minute and look through the site and tell me if you don't think that the recipes are a little "dated"? I have noted this recipe because it sounds wonderful even though we don't eat American cheese much these days.
Old English Cheese Spread
The peppy flavor of horseradish will awaken your taste buds.
Prep: 10 min - Cook: 8 min - Chill: 2 hrs
Spread Ingredients:
1/4 cup mayonnaise
1/4 cup milk
1 pound LAND O LAKES® Deli American Cheese, cut into 1-inch cubes
1 teaspoon spicy brown mustard
1/2 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
1 (5.5-ounce) can spicy vegetable juice*
2 to 3 tablespoons prepared horseradish
2 tablespoons sliced green onions
Dippers Ingredients:
Pretzels, crackers and/or pumpernickel or rye cocktail bread
Combine all spread ingredients except vegetable juice, horseradish and green onions in 3-quart saucepan. Cook over medium-high heat, stirring occasionally, until smooth (8 to 10 minutes). Stir in vegetable juice, horseradish and green onions. Spoon into crock or serving bowl. Cover; refrigerate at least 2 hours.
Serve with dippers as desired.
*Substitute 1/3 cup tomato juice.
Microwave Directions: Combine all spread ingredients except vegetable juice, horseradish and green onions in medium microwave-safe bowl. Microwave on MEDIUM (50%) power for 8 to 10 minutes, stirring occasionally, until smooth. Stir in vegetable juice, horseradish and green onions. Spoon into crock or serving bowl. Cover; refrigerate at least 2 hours.
Makes 2 cups
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Here is the chocolate chip cookie recipe and I found it on the back of the box! LOL (This one is for you, Stevie!)
Clementine's Oatmeal Chocolate Chip Cookies
25 min | 15 min prep | 5 dozen
Prep: 10 min - Cook: 8 min - Chill: 2 hrs
Spread Ingredients:
1/4 cup mayonnaise
1/4 cup milk
1 pound LAND O LAKES® Deli American Cheese, cut into 1-inch cubes
1 teaspoon spicy brown mustard
1/2 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
1 (5.5-ounce) can spicy vegetable juice*
2 to 3 tablespoons prepared horseradish
2 tablespoons sliced green onions
Dippers Ingredients:
Pretzels, crackers and/or pumpernickel or rye cocktail bread
Combine all spread ingredients except vegetable juice, horseradish and green onions in 3-quart saucepan. Cook over medium-high heat, stirring occasionally, until smooth (8 to 10 minutes). Stir in vegetable juice, horseradish and green onions. Spoon into crock or serving bowl. Cover; refrigerate at least 2 hours.
Serve with dippers as desired.
*Substitute 1/3 cup tomato juice.
Microwave Directions: Combine all spread ingredients except vegetable juice, horseradish and green onions in medium microwave-safe bowl. Microwave on MEDIUM (50%) power for 8 to 10 minutes, stirring occasionally, until smooth. Stir in vegetable juice, horseradish and green onions. Spoon into crock or serving bowl. Cover; refrigerate at least 2 hours.
Makes 2 cups
**************
Here is the chocolate chip cookie recipe and I found it on the back of the box! LOL (This one is for you, Stevie!)
Clementine's Oatmeal Chocolate Chip Cookies
My new fave! Printed on the back of the Ghirardelli semi-sweet chocolate chip bag. The baking aroma is enough to start you drooling. The cookie recipe made exactly as many as it said it would. Tended to fall apart easily as I took them off the cookie sheet so be cautious. Simply scrumptious. They do harden substantially as they "set up". I would highly encourage the lower/lowest baking time. Up to you, forewarned though...
| 1 | cup butter, softened |
| 3/4 | cup packed brown sugar |
| 1/2 | cup sugar |
| 1 | egg |
| 1 | teaspoon vanilla |
| 1 | cup unsifted flour |
| 1 | teaspoon baking soda |
| 1/2 | teaspoon salt |
| 1 | teaspoon cinnamon |
| 1/8 | teaspoon nutmeg |
| 3 | cups oats, uncooked |
| 1 (12 | ounce) bag Ghirardelli semi-sweet chocolate chips |
| 1 | cup walnuts, chopped |
- Preheat oven to 375 degrees.
- In a large bowl, beat butter with sugar and brown sugar at medium speed until creamy and lightened in color (about four minutes).
- Add vanilla and egg, mix on low speed until incorporated.
- Stir flour with baking soda, salt and spices; add to cream mixture, mixing well.
- Stir in oats.
- Fold in chocolate chips and walnuts.
- Drop by rounded tablespoon onto ungreased cookie sheets.
- Bake 8-9 minutes for a chewy cookie.
- Bake 10-11 minutes for a crisp cookie.
- Cool one minute on a cookie sheet; remove to wire cooling racks.
- Store in tightly covered container.
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